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Culinary Terms Sem 1
Culinary Terms Sem 1
Culinary Terms Sem 1
( Sem. 1)
BONOPHOOL BANERJEE
abats [a-bah]- French for poultry giblets and meat offal; internal
organs or variety meats, such as hearts, liver, sweetbreads, and
gizzards; sometimes used interchangeably with ABATIS.
à la [ah lah] In the style of, the full phrase being à la mode de; this
term designates a specific garnish. Often the à la is assumed rather
than stated, so that a dish such as Sole à la bonne femme, for instance,
is usually contracted to Sole bonne femme. The same holds true for
the Italian alla.
bacon Side or belly of pork that has been boned, dried, and preserved
with salts and possibly sugar and other seasonings, also usually
trimmed of rind, smoked, and sliced thin. Small pieces of blanched
bacon (see LARDON) are often browned and used for braising, the
fat for frying, the meat for flavoring and garnishing the finished dish. .
baguette [ba-get] A long cylindrical loaf of French white bread,
literally a “stick.”
bake blind To bake a pastry shell unfilled; the dough is pricked with
the tines of a fork, fitted with grease-proof paper, filled with dried
beans, rice, or pie weights to hold it down, and partially baked.
Bercy [bayr-see] A classic French fish sauce of white wine and fish
FUMET reduced with shallots and finished with butter and parsley;
also made with meat glaze and beef marrow for grilled meat.
beurre blanc [beuhr blanhk] A French sauce of white wine and
shallots reduced, thickened with butter, and served warm with
seafood, poultry, or vegetables.
bisque A thick puréed soup, often made from shellfish, with the shells
flambéed and pulverized for maximum flavor, then strained through a
sieve. Bisque, which originally meant a poultry or game soup, is
sometimes used loosely to mean a creamy purée. Bisque can also
mean an ice cream with crushed macaroons or nuts.
bonne femme, à la [ah lah bon fam] “In the style of the good
woman or wife,” in a simple home style, often accompanied by small
onions and mushrooms, in a white wine sauce flavored with lemon
juice.
brioche [bree- SH] A French cake or pastry made from a rich yeast
dough containing butter and eggs, often baked in a characteristic
fluted mold with a smaller knob on top (brioche parisienne), as well
as in various other shapes and sizes.
chive An herb of the onion family, whose tall thin leaves delicately
flavor savory foods.
Crécy, à la [ah lah kray-see] With carrots; from the town of the same
name, where the finest French carrots were grown.
crème fraîche [krem fresh] French for heavy cream with a lactic
culture introduced; the culture acts as a preservative and gives a
characteristic tangy flavor;
crème pâtissière [krem pa-tee-syayr] French for pastry cream—a
custard of eggs, flour, milk, and sugar used to fill cream puffs, line
tarts underneath fruit, and garnish various pastries.
fromage [fr -majh] French for cheese; fromager means to add grated
cheese, usually Gruyère or Parmesan, to a sauce, dough, or stuffing,
or to sprinkle it on top of food for browning in the oven.
glace [glas] French for ice cream; cake icing; see EXTRACT; glacé
means glazed, iced.
meringue Pastry made of stiffly beaten egg whites with sugar, shaped
variously, and baked in a slow oven or poached. In an ITALIAN
MERINGUE, hot sugar syrup is beaten into stiffly whipped egg
whites, for lightening pastries and buttercreams, soufflés, and sorbets.
mise en place [meez enh plas] A French term, literally “put in place,”
meaning that the preparation is ready up to the point of cooking.
paprika A spice made from a variety of sweet red chili peppers, dried
and powdered; widely used in Hungarian cooking and essential to
GULYÁS; different types of paprika vary in heat, strength, and flavor.
pesto [PES-t ] A sauce from Genoa of crushed basil, garlic, pine nuts,
and Parmesan or Pecorino in olive oil; it is a robust sauce for
minestrone and pasta (which in Italy is invariably TRENETTE);
PISTOU is the French version.
phyllo [FEE-l ] Very thin sheets of dough, made from flour and
water, layered, and filled with savory or sweet foods. In Greek the
word means “leaf,” and phyllo is, in fact, similar to the French
MILLE-FEUILLE; sometimes spelled filo.
ravioli [rah-VY -lee] Small pasta squares filled with spinach, ricotta,
and herbsrather than meat; see also AGNOLOTTI.
rechauffé [reu-sh -fay] French for food that is reheated or made with
leftovers.
risotto [ree-ZOHT-t ] Italian for a dish of starchy short-grain rice
cooked in butter and or olive oil with a little chopped onion to which
stock is gradually added as it is absorbed; all manner of savory foods
—vegetables, mushrooms, seafood, beef marrow, sausage—can be
added. Varieties of short-grain rice such as ARBORIO or
CARNAROLI give the proper texture, tender and creamy but never
sticky. Risotto milanese is flavored with SAFFRON, a classic
accompaniment to OSSO BUCO; the plural is risotti.
scald To heat a liquid, usually milk, to just below the boiling point,
when small bubbles form around the edge. For vegetables and fruit, to
scald means to blanch.
sweat To cook in a little fat over very low heat in a covered pot, so
that the food exudes some of its juice without browning; used
especially with vegetables.
tart A sweet or savory pie, usually with no top crust; a flan. A tartlet
is a small individual tart.